Ratatouille-Stuffed Tomatoes

ACTIVE TIME: 20 min. TOTAL TIME: 11⁄2 hrs. SERVES: 4

Per serving: Cal. 235 Pro. 9g Carb. 23g Fiber 6g Sug. 3g Chol. 13mg Sod. 118mg Total fat: 13g Sat. 5g Trans. 0g

1⁄2 cup pearl barley 4 large tomatoes 2 Tbs. olive oil 1⁄2 onion, diced 1⁄2 red bell pepper, diced 1⁄2 small zucchini, diced 1⁄2 small eggplant, diced 1 Tbs. chopped fresh

thyme

4 oz. crumbled goat

cheese Sweet late-season tomatoes, earthy barley and tangy goat cheese create a vegetarian main so filling and flavorful, no one will miss the meat 1 In saucepan over high heat, bring barley and 11⁄ cups water to a boil. Reduce heat;

2 let simmer 40 min. or until tender. Slice 1⁄4" from top of each tomato. Scoop out flesh; set aside.

2 Heat oven to 400°F. Heat oil in pan over medium-high heat. Add onions and peppers; cook 5 min. Add zucchini, eggplant, thyme and tomato flesh. Cook 15 min. Turn off heat; add barley to pan and stir to combine. Spoon mixture into hollowedout tomatoes. Bake 30 min. Sprinkle with goat cheese just before serving.